If you’re in the mood to give your palate a treat, then you won’t go wrong with tomahawk steak. Carefully prepared tomahawk steak is so delicious you’ll want to have it over and over again.
The steak looks good, instantly whetting your appetite. And because good-looking food is a guaranteed crowd-pleaser, it’ll be a hit with your family and friends. Serve the steak with complementing sides and sauce, and you have a complete meal.
While usually served in fine dining restaurants, you can easily make your own at home. So, if you’re looking to learn new cooking skills, why not try making a tomahawk steak. As with all stakes, your imagination is your limit. There are different variations to this:
- Dry-aged tomahawk steak
- Butter aged tomahawk steak
- Freshly cut tomahawk steak
What exactly is tomahawk steak, and why is it so popular? How is it dry-aged?
What is Tomahawk Steak?
The steak is primarily cut from the rib area of a steer. It’s an impressive cut and the best meat you’ll ever eat. Tomahawk is taken from the prime rib and is a bit pricey but worth it.
The steak gets its name from its shape. It’s cut to look like a Native American tomahawk ax. It’s simply a ribeye beef steak that’s cut with at least five inches of the bone left attached to the steak. It almost looks like a meat lollipop.
The bone acts as a handle. The act of cutting off meat from the bone and making it look like a handle is called “frenching.” It’s what gives the steak its signature look.
Fine and Rare is one of those spots where you can experience fine dining in NYC and we feature a special 45-day dry-aged tomahawk steak on the menu. It will satisfy your palate and will surely bring you back to our restaurant wanting more.
The steak is first dry-aged for 45 days in a dry-aging refrigerator or room with controlled temperatures to get rid of as much moisture from it as possible. Dry aging makes the meat more tender and improves the flavor.
If you cannot make a reservation at Fine and Rare for now, here’s a simple recipe you can try at home. Because who says you can’t turn your home into a high-end restaurant?
You don’t need any special skills or appliances. Get your tomahawk from your local butcher or grocery store. Butchers are best to deal with as they know their meat and can advise you on the best cuts for dry aging.
If you don’t want to spend 45 days of your life waiting for the steak to age, you can buy an already aged tomahawk steak. The butcher will chop off all the molded surfaces, and you’ll be left with fresh-looking steak.
You’d have to chop off the darkened surfaces yourself if you did your aging at home. Once clean, you’re ready to cook.
How to Cook Tomahawk Steak
The only cooking appliances you’ll need are a smoker and grill, aside from the usual knife and tongs of course.
- 45 days dry-aged tomahawk steak
- Salt and pepper
- Herbs of your choosing (finely minced or blended) or a dry steak rub
Tomahawk Steak Recipe
- Rub a little oil onto the steak.
- Season the steak with salt and pepper.
- Put into the smoker.
- Use a thermometer to keep track of the core and exterior temperatures.
- Set the signal at 125 degrees.
- When the signal goes off, remove it from the smoker.
- You can use a brush or your fingers to apply the blended herbs and spices or dry steak rub onto the steak at this stage. Make sure to cover every spot.
- Place the steak on the grill.
- Keep one side of the grill hotter with direct heat and side with indirect heat. If it gets too hot, you may need to move the steak to cook slower.
- Cook until the signal goes off at 135 degrees.
- Your tomahawk steak is ready to be served.
- Cut into the desired size and shape.
- Serve with a side of your choice and some homemade sauce.
For meat lovers, the tomahawk steak is the ultimate treat. It gets even better when dry aged. Forty-five days of dry aging allows the meat to release all its flavors and become so tender you’ll love it.
Remember to take good care of the steak to avoid food poisoning, especially because aging results in the growth of bacteria. Or you can throw all care to the wind and walk into Fine and Rare, where you’re sure only the best steak is on the menu.
With Fine and Rare’s tomahawk steak, you get two sides of your choice and sauce. Oh and if you’re wondering, the steak is gluten-free.